[Adaptability of Brazilian strains of Agaricus subrufescens Peck to fruiting on various casing materials in commercial crops]. / Adaptabilidad de cepas brasileñas de Agaricus subrufescens Peck a la fructificación sobre diferentes capas de cobertura en cultivo comercial.

BACKGROUND: Agaricus subrufescens Peck is a mushroom whose cultivation has aroused great interest worldwide in recent years, and is becoming increasingly popular. A rapid expansion of culture throughout the world is foreseen because of its medicinal and culinary properties. AIMS: This work assesses the effect of 5 different casing layers on the production of 3 strains of Agaricus subrufescens. METHODS: A growth cycle of Agaricus subrufescens under controlled conditions has been carried out. The main production parameters were evaluated. RESULTS: The best results were provided by the ABL 99/30 strain. Peat-based casings have a better yield than those based on mineral soil. The highest yield (6.75kg/m(2), biological efficiency 27.57kg/dt) was provided by the combination ABL 99/30-Euroveen. CONCLUSIONS: Our results suggest that the combination of the strain ABL 99/30 using a peat-based casing layer (Euroveen) offers a high potential for use on a commercial scale by the edible mushroom production sector. The availability of alternatives to the usually cultivated species can make better use of resources, and increase the profitability of this activity.

Application of Hazard Analysis and Critical Control Points (HACCP) to the Cultivation Line of Mushroom and Other Cultivated Edible Fungi.

The Hazard analysis and critical control points (HACCP) is a preventive system which seeks to ensure food safety and security. It allows product protection and correction of errors, improves the costs derived from quality defects and reduces the final overcontrol. In this paper, the system is applied to the line of cultivation of mushrooms and other edible cultivated fungi. From all stages of the process, only the reception of covering materials (stage 1) and compost (stage 3), the pre-fruiting and induction (step 6) and the harvest (stage 7) have been considered as critical control point (CCP). The main hazards found were the presence of unauthorized phytosanitary products or above the permitted dose (stages 6 and 7), and the presence of pathogenic bacteria (stages 1 and 3) and/or heavy metals (stage 3). The implementation of this knowledge will allow the self-control of their productions based on the system HACCP to any plant dedicated to mushroom or other edible fungi cultivation.